Herbed-Orzo Salad with Shrimp

HERBED-ORZO SALAD WITH SHRIMP
1 lb. orzo
Salt, black pepper
Olive oil
1 lb. peeled, deveined shrimp, seasoned
2 T. minced garlic
½ c. good quality olive oil
½ c. fresh lemon juice
1 c. chopped green onions
1 bunch chopped fresh parsley
¼ c. chopped fresh dill
1 medium red onion, finely chopped
1 large English cucumber, unpeeled and diced
1 c. or more crumbled feta cheese
1 pt. cherry tomatoes, halved
2 avocados, big diced
1 avocado, sliced for garnish
Extra lemon juice

1. Bring orzo to boil in salted water and a drizzle of olive oil. Boil 8 minutes. Stir constantly, drain and place in large bowl.
2. In a skillet, drizzle with olive oil and heat over medium heat.
3. Add shrimp and garlic and saute until pink.
4. Add to orzo in bowl.
5. In small bowl, whisk together the ½ c. olive oil and ½ c. lemon juice. Season with salt and black pepper. Drizzle over orzo and shrimp. Mix well.
6. Add the green onion, parsley, dill and red onion. Mix well.
7. If not serving right away, cover with saran wrap and place in refrigerator. Let set for 2 hours or overnight.
8. When ready to serve, stir the orzo to mix. If it is sticky, add a little more olive oil and lemon juice to loosen up.
9. Add the diced cucumber, feta, tomatoes and diced avocado. Mix.
10. Taste for seasoning. Garnish with sliced avocado.